Brazil Sitio Roseira Natural

About Brazil Sitio Roseira Natural

Arrived May 2022 in grainpro, new crop.

The Oliveira family has been in the coffee industry for more than 50 years, and Antonio is the fourth generation to carry on the tradition. Fourth generation Antonio Carlos de Oliveira now operates the family farm called Sitio Roseira (Roses). The farm is located in the Mantiqueira de Minas region of Brazil, the southernmost part of Minas Gerais state where the country's finest coffees generally derive.

Ant�nio Carlos de Oliveira

Minas Gerais, unlike many other coffee producing areas in Brazil, presents uneven and hilly terrain, making manual harvesting a necessity. This is also best for the coffee which does not all ripen at the same time. Part of Sitio Roseira initially came to Antonio through inheritance, but he would expand the property in 2018 through purchasing more land for his operation. Today, the property totals 25 hectares with 5.7 hectares of land planted with Red Catuai variety coffee.

This lot of Red Catuai coffee underwent Natural processing. The Catuai variety, a dwarf tree, originated at the Instituto Agronomico (IAC) of Sao Paulo State in Campinas, Brazil by crossing Mundo Novo and Caturra varieties. 

• Farm: Sitio Roseira
• Producer: Antonio Carlos de Oliveira
• Variety: Red Catuai
• Process: Natural
• Harvest: June - August
• Elevation: 1164 meters
• Region: Mantiqueira de Minas
  

Coffee sun drying on patios

Mantiqueira de Minas

Located on the northern side of the Serra da Mantiqueira mountain range in the southern part of the state of Minas Gerais, the Mantiqueira de Minas region is a demarcated area of 25 municipalities. It is officially recognized as an Indication of Origin (like Denomination zones in wine producing countries) for its tradition and worldwide reputation of producing coffees with unique sensory profiles.

Most producers in the region are smallholders who operate family farms. The region is differentiated by the unique terrain and the resulting characteristics that the terroir leads to in the cup. Mantiqueira includes more than 8,200 producers, 82% of whom are smallholders, and 56,000 hectares of mountainous land planted with coffee. Most harvesting is still completed manually, and this and other practices keep the regional cultural heritage of coffee farming alive while at the same time pursuing new flavors.

Cup Characteristics: Chocolate, juicy and succulent, clean, a background spiciness. 

Roasting Notes: We prefer to stop this coffee before the outset of second crack, in order to preserve citrus/orange notes and brightness. To roast it too dark would mean that many of its subtleties would be lost, but be sure to have a first crack plus at least a full minute of development time and possibly first sounds of second crack.